This recipe is almost too easy, which is one of the reasons it is so great! With omega-3 fatty acids, B vitamins, selenium and protein, salmon is a great choice for those who have heart health on their minds (it’s not too shabby for your brain either). When combined with Brussels sprouts and broccoli, both high in fiber and vitamin K, this dish serves up some serious nutrition! Great for hectic weeknights or when doing a stack of dishes is out of the question. Serve with couscous or rice.
2 (4-6 oz) Misty Fjord salmon portions, skin on
2 c Brussels sprouts, trimmed and halved
2 c broccoli florets
1 c cherry or grape tomatoes
3 Tbl olive oil
½ tsp sea salt
¼ tsp black pepper
¼ tsp red chili flakes
1 tsp fresh rosemary
1 lemon (optional)
Pre-heat oven to 400 degrees.
Heat an oven-proof sauté pan over medium-high heat. Add olive oil and let heat for 30 seconds. Add vegetables and sauté for 4-5 minutes. Sprinkle with sea salt, pepper, chili flakes and rosemary. Lay salmon filets on top of vegetables, skin side down. Place entire pan in oven and bake for approx. 12-15* minutes or until salmon reaches an internal temperature of 145 degrees. Squeeze with fresh lemon if desired. *Baking time will depend on the thickness of salmon. Always use a thermometer to determine internal temperature.
Mary Walukiewicz is a graduate of the California Culinary Academy in San Francisco. She worked as head pastry chef for Stanford University in California before becoming Food Service Director at Marlene’s.
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Grab and go options are always available until close.
FEDERAL WAY
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Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2565 S. Gateway Center Place
Federal Way, WA 98003
TACOMA
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2951 S. 38th Street
Tacoma, WA 98409